Easy Monkey Bread with Canned Biscuits Recipe

If you’ve been craving something warm, sticky, and completely irresistible, this easy monkey bread is exactly what I’d make for you. It’s one of those recipes that feels extra special when it comes out of the oven, but it’s secretly so simple thanks to canned biscuits. You get all those soft pull-apart layers, a gooey cinnamon-sugar coating, and a rich buttery brown sugar glaze without making dough from scratch.

I love this recipe for busy weekends, holiday mornings, and casual get-togethers when you want a dessert or sweet brunch bake that makes everyone light up. The outside turns deeply golden and caramelized, while the inside stays fluffy and tender. Every bite has that classic monkey bread magic: sweet, sticky, cinnamon-spiced pieces you can pull apart with your fingers and enjoy while they’re still warm.

If you’ve never made monkey bread before, don’t worry—I’m walking you through it step by step. This version is friendly, reliable, and wonderfully low-stress, which is exactly why it’s one of my favorite easy monkey bread recipes to share.

Quick Recipe Info Card

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 10 servings
• Difficulty: Easy

Why You’ll Love It

• It uses canned biscuits, so there’s no yeast dough to mix, knead, or proof.
• The cinnamon-sugar coating creates that classic sweet, cozy flavor everyone expects.
• The buttery brown sugar sauce bakes into a glossy, gooey glaze.
• It’s perfect for breakfast, brunch, dessert, or holiday gatherings.
• You can prep it quickly, which makes it ideal for busy mornings.
• It looks impressive on the table but is very beginner-friendly.
• Each piece pulls apart easily, making it fun and casual to serve.

Nutritional Benefits and Adaptable Variations

• This recipe offers quick energy from carbohydrates, making it a satisfying treat for brunch or dessert.
• Because it’s portioned pull-apart style, it’s easy to serve smaller amounts if you want a lighter portion.
• You can add chopped pecans or walnuts for extra texture and a bit of healthy fat.
• For a warmer flavor, add a pinch of nutmeg or cardamom to the cinnamon sugar.
• If you like a little vanilla richness, stir vanilla extract into the melted butter mixture.
• You can use a tube of buttermilk biscuits for a slightly richer, fluffier texture.
• For a more dessert-like finish, drizzle a simple powdered sugar glaze over the cooled monkey bread.

Step-by-Step Instructions

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1. Preheat your oven to 350°F. Generously grease a Bundt pan with nonstick cooking spray, making sure to coat the center tube and all the creases well so the bread releases easily after baking.
2. In a large zip-top bag or mixing bowl, combine the granulated sugar and cinnamon. If you want a slightly deeper spice flavor, add a small pinch of nutmeg too.
3. Open the biscuit cans and cut each biscuit into quarters. This helps create all those bite-sized pull-apart pieces.
4. Add the biscuit pieces to the cinnamon-sugar mixture and toss until they’re evenly coated on all sides.
5. If you’re using nuts, scatter a few into the bottom of the prepared Bundt pan. Add about half of the coated biscuit pieces, then sprinkle in more nuts if desired, and finish with the remaining biscuit pieces.
6. In a bowl, stir together the melted butter, brown sugar, and vanilla extract until well combined. The mixture will look thick and glossy.
7. Pour the butter and brown sugar mixture evenly over the biscuit pieces in the pan, letting it drip down into the layers.
8. Bake for 35 minutes, or until the top is deep golden brown and the center looks set. If it seems to brown too quickly, loosely tent with foil during the last 10 minutes.
9. Let the monkey bread cool in the pan for about 10 minutes. This is important because it gives the caramel sauce time to settle slightly while still staying gooey.
10. Carefully invert the pan onto a serving plate. Let the pan sit upside down for a minute or two, then lift it off. Serve warm so the bread is soft and perfectly pull-apart.

Nutrition Information

Nutrition values are estimates only and can vary based on the specific biscuit dough and ingredients you use.

Storage & Make-Ahead Tips

If you have leftovers, let the monkey bread cool completely, then cover it tightly or transfer pieces to an airtight container. Store at room temperature for up to 2 days, or refrigerate for up to 4 days. For best texture, reheat individual portions briefly in the microwave until just warm.

If you want to make it ahead, you can cut and coat the biscuit pieces, assemble them in the greased pan, cover, and refrigerate overnight. Add the butter-brown sugar mixture just before baking if possible for the best texture. When baking from a chilled pan, you may need a few extra minutes in the oven. As always, make sure the center is fully baked before serving.

FAQ

1. Can I make monkey bread without a Bundt pan?

Yes, you can use a tube pan or a similar oven-safe pan with enough depth. A Bundt pan gives the best shape and helps the center bake more evenly, but the recipe can still work in another deep pan.

2. Why is my monkey bread still doughy in the middle?

This usually means it needs a little more baking time. Because the bread is thick and layered, the center can take longer than the edges. If the top is browning fast, cover loosely with foil and continue baking until the middle is set.

3. Can I use homemade biscuit dough instead of canned biscuits?

Absolutely. Homemade biscuit dough can work well, but canned biscuits keep this version especially quick and convenient. If using homemade dough, cut it into small even pieces for consistent baking.

4. How do I keep monkey bread from sticking to the pan?

Grease the pan thoroughly, including every curve and the center tube. Let the baked monkey bread rest for about 10 minutes before inverting it, which helps it release while the glaze is still warm.

5. Is monkey bread served for breakfast or dessert?

Honestly, both. I love it for brunch with coffee, but it also makes a wonderful dessert. It has that sweet cinnamon-roll-meets-caramel-bread feel that fits either occasion perfectly.

Monkey Bread With Canned Biscuits: Gooey Cinnamon Pull-Apart Recipe!

A simple, gooey monkey bread made with canned biscuits, cinnamon sugar, and a buttery brown sugar glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 432

Ingredients Equipment Method Notes

Ingredients

  

Monkey Bread

• 2 cans refrigerated biscuit dough 16.3 ounces each
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 3/4 cup unsalted butter melted
• 1 cup light brown sugar packed
• 1 teaspoon vanilla extract
• nonstick cooking spray for greasing the pan

Optional Add-Ins

• 1/2 cup pecans or walnuts chopped
• 1 pinch nutmeg optional

Equipment

• 1 Bundt pan well greased
• 1 mixing bowl
• 1 Small bowl for butter mixture
• 1 knife or kitchen shears for cutting biscuits
• 1 Measuring cups and spoons

Method

 

1. Preheat the oven to 350°F and generously grease a Bundt pan with nonstick cooking spray.
2. In a large bowl or zip-top bag, combine the granulated sugar and ground cinnamon. Add the pinch of nutmeg if using.
3. Open the biscuit cans and cut each biscuit into quarters.
4. Add the biscuit pieces to the cinnamon sugar mixture and toss until evenly coated.
5. If using nuts, scatter a few in the bottom of the prepared Bundt pan. Add half of the coated biscuit pieces, then more nuts if desired, and finish with the remaining biscuit pieces.
6. In a small bowl, stir together the melted butter, brown sugar, and vanilla extract until combined.
7. Pour the butter mixture evenly over the biscuit pieces in the pan.
8. Bake for 35 minutes, or until deep golden brown and the center is set. Loosely tent with foil near the end if browning too quickly.
9. Cool in the pan for 10 minutes.
10. Carefully invert onto a serving plate and serve warm.

Notes

Grease the Bundt pan very well to prevent sticking. Serve warm for the best gooey texture. If baking from a chilled assembled pan, add a few extra minutes and make sure the center is fully baked.